Cajun cooking usually is long and slow with many layers. Here is a modernized shortcut version of Crawfish Jambalaya that you are sure to enjoy.
Serves 4
1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 cup butter or margarine
1 pound crawfish tails
1 10 3/4 ounce can cream of mushroom soup
1 10 ounce can French onion soup
1 10 ounce can tomatoes with chilies, do not drain (Rotel is a good one)
1 1/2 cups raw, white rice, washed
Saute bell pepper, parsley, and green onions in butter or margarine. Mix the sauteed vegetables with all other ingredients in bowl. Pour into an appropriate size baking dish. Bake uncovered for 55 minutes, stirring every 15 minutes. Cover and cook another 10 minutes.
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